Southern fried chicken
Southern fried chicken is a classic dish known for its crispy, golden exterior and juicy interior, marinated in buttermilk and coated with a seasoned breadcrumb mixture. This recipe guides you through marinating, frying, and serving for a truly comforting meal.
Cook time 40 min
Prep time 20 min
Ingredients:
3 lb whole chicken2 cups buttermilk
2 cups bread crumbs
3/4 cup all-purpose white wheat flour
2 tbsp spice mix
1 tsp paprika
Southern fried chicken is an iconic dish that speaks volumes about Southern comfort and hospitality. Crispy on the outside and juicy on the inside, this dish is flavored with a perfect blend of spices that will leave your taste buds craving for more. This recipe walks you through the step-by-step process, ensuring you achieve that quintessential Southern flavor right in your own kitchen.
Instructions:
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Cut the chicken into pieces (wings, thighs, drumsticks, and breasts). Trim any excess fat if necessary.
- Place the chicken pieces in a large bowl.
- Pour the buttermilk over the chicken, ensuring all pieces are thoroughly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This will tenderize the chicken and infuse it with flavor.
- In a shallow dish, combine the bread crumbs, all-purpose flour, spice mix, and paprika. Mix well to ensure even distribution of spices.
- Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off.
- Dredge each piece of chicken in the bread crumb mixture, pressing lightly to ensure an even and thick coating. Shake off any excess.
- In a large, deep skillet or a Dutch oven, pour oil to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of bread crumb into the oil; if it sizzles and turns golden brown within a few seconds, the oil is ready.
- Carefully place the chicken pieces into the hot oil, skin side down. Do not overcrowd the skillet; fry in batches if necessary.
- Fry the chicken for about 12-15 minutes on each side, or until the coating is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Adjust the heat as needed to maintain a steady oil temperature and prevent burning.
- Use tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. If you don't have a wire rack, you can use paper towels to absorb the oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Enjoy your delicious Southern fried chicken with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Southern fried chicken is more than just a meal; it's a tradition. With these steps and tips, you can bring a piece of the South to your table. Serve it hot, paired with your favorite sides, and enjoy a meal that's truly comforting and satisfying.
Southern fried chicken FAQ:
Fry the chicken for about 12-15 minutes on each side, depending on the size of the pieces. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
If you don't have buttermilk, you can use a mixture of milk and vinegar or lemon juice. For every cup of buttermilk needed, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. To maintain crispiness, reheat it in an oven rather than a microwave.
Use oils with a high smoke point, such as vegetable, canola, or peanut oil. These oils can tolerate the high heat needed for frying without burning.
The oil should be heated to 350°F (175°C). You can check the temperature by dropping a small piece of bread crumb into the oil; it should sizzle and turn golden brown quickly.
Tips:
- Always marinate your chicken in buttermilk for at least 4 hours or overnight. This will ensure the chicken is tender and flavorful.
- For extra crunch, you can double-dip your chicken pieces in the bread crumb mixture.
- Allow the chicken pieces to rest for a few minutes after coating to let the breading adhere properly before frying.
- Maintain a consistent oil temperature around 350°F (175°C) during frying for evenly cooked chicken.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
Nutrition per serving
8 ServingsCalories 640kcal
Protein 50g
Carbohydrates 24g
Fiber 1.58g
Sugar 1.49g
Fat 36g
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